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5 from 1 vote

German Bunny Bread

Prep Time45 mins
Cook Time40 mins
Additional Time3 hrs 30 mins
Total Time4 hrs 55 mins
Course: Yeast Bread
Cuisine: Easter
Keyword: bunny bread, Easter bread, German bunny bread, shaped bread
Servings: 24 slices (approximately)
Calories: 129kcal
Author: Renee - Kudos Kitchen


  • cups bread flour all-purpose may be substituted but the rise will be less
  • teaspoons coarse salt
  • 6 tablespoons softened butter
  • cups warm milk 105-110 degrees
  • 1 tablespoon sugar
  • teaspoons 2 packages active dry yeast


  • In a large bowl, whisk together the flour and salt. Set aside.
  • In a small bowl, dissolve the yeast in the warm (to the touch 105-110-degrees) milk.
  • Add the sugar to the yeast and milk mixture. Whisk to combine. Allow the yeast and milk mixture to sit and get foamy (approximately 5 minutes).
  • Meanwhile, add the softened butter to the flour and salt mixture and blend until you can no longer see the butter.
  • Add the yeast and milk mixture to the flour and use the dough hook to thoroughly knead until the mixture forms a dough.
  • Continue to knead at least 10 minutes.
  • Turn the dough out of the bowl and hand-knead for an additional 1-2 minutes.
  • Add the dough ball back into the bowl of the mixer and cover it with plastic wrap.
  • Allow the dough to rest in a warm place for approximately 60-90 minutes or until doubled in volume.
  • Once doubled, turn the dough out onto a lightly floured surface and hand-knead for approximately 10 minutes.
  • Form the dough into a smooth ball and allow the dough to rest for 20 minutes (covered with plastic wrap) before shaping.
  • Break off a piece of dough (about the size of a golfball) for the tail. Roll, and set aside.
  • Use a bench scraper or chef's knife to cut off a small' ish piece of the doughball for the bunny ears.
  • Roll the bunny ear piece to pointy (if needed) and set aside.
  • Reroll the main dough (as needed) to form a ball.
  • Place the bunny dough on a parchment-lined baking sheet.
  • Using a long piece of butcher's twine, gently tie off as much dough as you want to form the head of the bunny.
  • Gently but firmly, press and shape the dough head (and body) with your hands until you're happy with the shape.
  • Using water as "glue" affix the tail onto the back end of the bunny body, pressing it slightly into place.
  • Cut the earpiece in half (lengthwise, to form two separate ears) and use water to gently press the ears (flat-side) into place onto the bunny's head. *Note - The placement is up to you, but remember that as the bunny rises (and bakes), the ears may tend to flop down to the sides a little, so plan accordingly.
  • Use water to gently press the chocolate chips (raisins may also be used) in place for the eyes and nose.
  • Cover the bunny bread with plastic wrap and allow to rest and rise for another 30-40 minutes.
  • Preheat oven to 375-degrees.
  • In a medium bowl, whisk 1 egg with 1 tablespoon water.
  • Use a pastry brush to paint the egg wash gently but entirely over the entire surface of the bunny.
  • Bake the bunny bread in the preheated oven for 30-40 minutes, making sure to cover his ears with foil (shown) if the ears are browning too quickly, so they don't burn before the body is fully baked.
  • The bread will be done when the bunny body sounds hollow when tapped.
  • Gently poke spaghetti holes next to the bunny nose while the bread is still warm, but then remove the spaghetti leaving just the holes.
  • Cool the bunny bread completely on a wire rack.
  • Once the bread is completely cool, add the spaghetti whiskers back into place.
  • Remove the butcher's twine by snipping with scissors and gently pulling it from one end.
  • Serve on a platter along with some colorful Easter grass, if desired.


Serving: 1slice | Calories: 129kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 163mg | Fiber: 1g | Sugar: 1g